Download - Biscuit and cookies
Biscuit And Cookies BY
Pintu Choudhary Master of Technology
( Food Science and Technology)Indian Institute of Crop Processing Technology
Ministry of Food Processing IndustriesGovernment of IndiaThanjavur - 613005
Biscuit
• It is generally recognized that these products are cereal based and baked to a moisture content of less than 5%.
• Biscuits are delicate, crisp crust and peels apart in tender layers
Status of bakery industry in India• The annual production of bakery products was 50 lakh
tones in 2004-05 with estimated value of Rs. 69 billion
• The organized sector has a market share of 45 per cent
and the balance 55 per cent is with the unorganized sector
in the baked products.
• The large organized sector players who are prominent in
the high- and medium-price segments include Britannia,
Modern Industries Ltd.
Source: FSSAI report 2004-2005
Status of bakery industry in India• Local manufacturers with numerous local brands cater to
populous segment and contribute considerably in the
bread segment.
• The major brands of biscuits are – Britannia, Parle,
Bakeman, Priya Gold etc.
• The per capita consumption of biscuits in our country is
about 1.52 kg as compared to more than 12 kg in
developed countries
Source: FSSAI report 2004-2005
Types Of Biscuit DoughB
iscu
it
Hard
High water content, Low fat and low sugar
Tough & Extensible
Crackers e.g. Krack Jack, Monaco
soft
Less Water
High fat & high sugar
Classification of Biscuits
By degree of enrichment and
processing
Hard dough biscuits
Semi hard dough
biscuits
Soft dough biscuits
By method of shaping
Embossed cutting
Rotary mounding
Rotary cutting
Ingredient Of BiscuitMajor
Wheat flour
Sugar
Shortening
Water
Leavening agent
Minor
Milk powder
Liquid glucose
Emulsifier
Salt
Enzyme
Antioxidant
Colour
Invert sugar
Sodium meta bi-sulphide
General Steps In Biscuit Manufacturing
Step 1• Preparation of ingredients
Step 2• Mixing of ingredients
Step3• Rotary molding
Step 4• Baking & cooling
Step 5• Packaging
Step 6• Storage & distribution
Preparation Of Ingredient
• Maida sifting - it passes through 30 Mesh gyro screens to remove foreign particle.
• Sugar grinding - after grinding the sugar, it is passed through sieve size of about 0.7 mm.
• Flavour mix preparation
• Reprocessed biscuit• SMP Sifting - The SMP is shifted through 20 meshes to
separate any foreign matters from the particle.• Invert sugar syrup preparation
Mixing Section
Note Batch size -168 kg (dry basis) Reprocessed biscuit added
- 5 kg /batch. Final dough pH- 6.5 Final dough temp 28-30 C
Dough in batches
Dough hoppersheeter
Cutter
Metal detector
Dough conveyor
Rotary Molding
Forcing roll
Die roll
Rubber roll
Transfer knife
Penning table
Oven conveyor
Molding
Scrap
Blower
Hopper
• Oven used for baking is divided into various zones according to temp employed.• Number of zones required upon rpm used.• There are 3 major sections:
(230-280˚C) (180-200 ˚C)
Puffing sectionBaking section
Colouring
section
Baking Section
Cooling Of Biscuit• Source of heat used in oven is propane• Propane is injected along with air under
high pressure .• RTD (Relative temperature display)
temperature measuring device.• After baking : - M/C of biscuits 1.8% - Temp of biscuits 90-100 ˚C.• Cooling of biscuits to 45 ˚C.
Cookies
• Cookies may be defined as small cakes made from dough that is sufficiently viscous to permit the dough pieces to be baked on flat surface.
• Cookies are often referred to as small cakes. • In our country these are commonly known as biscuits
Types Of CookiesCookies
According to mixing Batter type
Drop /short cookies
Stiff batter cookies
Short bread cookies
Foam typeMeringue
Sponge cookies
According to basic machine used for production
Types of cookies
According to basic machine used for production
Deposit cookies
Wire cut cookies
Bar type cookies
Cutting machine cookies
Ingredient For Cookies Wheat floursugar
Shortening
Egg
Baking powder
Peanut
Milk
Essence
Process Of Cookie Manufacturing Sieving of Maida and baking powder
Creaming of fat and sugar
Beating of egg and vanilla
Mix Maida and half peanut
Folding of flour and mix
Process of cookies manufacturing Addition of milk
Preparation of dough
Sheeting and molding
sprinkling
Baked at 350f for 20 minutes
References • Oxford University Press, "Oxford Dictionaries Online: 'biscuit'“• Biscuit" (http://www.merriamwebster. com/dictionary/biscuit). Merriam
Webster. Retrieved 14 January 2010.• "Cookie" (http://www.merriamwebster. com/dictionary/cookie). Merriam
Webster. Retrieved 14 January 2010.• 10. ^ David, Elizabeth (17 Nov 1977). "Yeast Buns and Small Tea Cakes".
English Bread and Yeast Cookery.• Illustrated by Wendy Jones (1 ed.). Allen Lane. sec. "Soft Biscuits". ISBN
9780713910261.• "Biscuits & Cookies (http://www.foodtimeline.org/foodcookies.html).
Food Timeline. Retrieved 15 January 2010
Thanks